Mastering Lechon Paksiw: A Filipino Delight for Leftover Lechon

Lechon Paksiw Recipe

Lechon Paksiw is a traditional Filipino food dish that makes use of leftover roast pig (lechon) or pork. The term “paksiw” refers to a method of cooking with vinegar. In this dish, the lechon simmered in a flavorful sauce made from vinegar, soy sauce, liver spread, and various spices. The result is a savory, tangy, and slightly sweet dish that is perfect for serving with steamed rice.

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It’s a testament to Filipino resourcefulness and culinary creativity, making sure that no part of the lechon goes to waste. Perfect for family gathering, Sunday lunches, or any occasion where you want to enjoy a taste of the Philippines, Lechon Paksiw is a must-try for anyone who loves hearty, delicious meals.

Ingredients

• 1kg leftover lechon or roasted pig cut into serving pieces
• 1cup lechon suace or bottled Mang Tomas sauce
• 1/2cup vinegar
• 1/4cup soy sauce
• 1/2cup water
• 1/2cup brown sugar
• 1/2cup liver spread optional
• 1head garlic minced
• 1large onion sliced
• 2-3pieces bay leaves
• 1teaspoon whole peppercorns
• Salt and pepper to taste
• Banana blossoms or dried lily flowers optional

Instructions

1. Prepare the ingredients
   • Gather all the ingredients and ensure the leftover lechon is cut into manageable pieces.
2. Saute Aromatics
   • In a large pot, saute minced garlic and sliced onions until they are soft and fragrant.
3. Add the Meat
   • Add the leftover lechon pieces to the pot and cook for a few minutes to allow them to absorb the flavors of the onion and garlic.
4. Create the Sauce
   • Pour the vinegar, soy sauce, water and lechon sauce or Mang tomas. Stir well to combine.
5. Add Spices
   • Add the bay leaves, whole peppercorns, and liver spread (if using). Stir the mixture to ensure everything is well incorporated.
6. Simmer
   • Bring the mixture to a boil, then reduce the heat to a simmer. let it cook for about 30-45 minutes, or until the meat is tender and the flavors have melded together. If you are using banana blossoms or dried lily flowers, add them during the last 10-15 minutes of cooking.
7. Adjust Seasoning
   • Taste the sauce and adjust the seasoning by adding slat, pepper, or more sugar according to your preference.
8. Serve
   • Once the meat is tender and the sauce has thickened, remove form heat, Serve hot with steamed rice.

Lechon Paksiw is more than just a solution for leftovers; it’s a celebration of Filipino culinary ingenuity. The harmonious blend of flavors and the tender, succulent pork make it a dish that’s hard to resist, Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, enduring that your leftover lechon is given a delicious second life.

By following this guide, you’ll be able to recreate the delightful experience of Lechon Paksiw in your own kitchen, bringing taste of the Philippines to your table, Enjoy 🙂